Red-Braised Shanghainese Pork Belly
Tender pork belly slowly braised in a sweet-savory soy and Shaoxing wine sauce, a hallmark of Shanghainese home cooking. This chinese-inspired pork ready in about 135 minutes pairs pork belly, ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 600 g, cut into 2-inch cubes pork belly
- 30 g, sliced ginger
- 3 stalks, cut into 3-inch pieces scallions
- 4 tbsp Shaoxing wine
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 25 g rock sugar
- 400 ml water
- 2 tbsp vegetable oil
- 2 whole pieces star anise
- 1, 2-inch piece cinnamon stick
- to taste salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 600 g pork belly cubes and sear for 5-6 minutes until all sides are golden brown and fat begins to render.
- Step 2: Add 30 g sliced ginger, 3 scallion pieces, 2 star anise, and 1 cinnamon stick to the pot, stirring for 1 minute until fragrant.
- Step 3: Pour in 4 tbsp Shaoxing wine, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, and 400 ml water. Add 25 g rock sugar and stir gently to dissolve.
- Step 4: Bring the mixture to a boil, then reduce heat to low and cover partially. Simmer gently for 1.5 to 2 hours until the pork is tender and the sauce has thickened to a glossy glaze.
- Step 5: Season with salt to taste, discard the aromatics, and serve the pork belly chunks with steamed white rice for a rich and warming meal.
Frequently asked questions
How long does Red-Braised Shanghainese Pork Belly take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Red-Braised Shanghainese Pork Belly?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly from drying out.
Can I substitute ingredients in Red-Braised Shanghainese Pork Belly?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Red-Braised Shanghainese Pork Belly for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Red-Braised Shanghainese Pork Belly?
Chinese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
